Betty’s Buttermilk Rye Bread

Betty’s Buttermilk Rye Bread Read more on: http://ift.tt/1nr27gs

This Buttermilk Rye Bread is from my neighbor, Betty, and makes a delicious loaf of bread with a tender crumb. In the past I’ve shared her No Canning Required Dill Pickle recipe, and how I preserved some excess asparagus that she shared from their patch and making pear wine with some of their excess pears. Betty and her husband, who have been together for over 50 years, have a nice garden and many edible plantings. They cook pretty much everything from scratch.

Betty makes this homemade rye bread in her bread machine. She uses a setting that makes the bread in 3 hours and 25 minutes. I mix up the bread in my Bosch mixer and bake it the oven. Organic rye flour is great if you have it available, and you may use light or dark rye flour.

Betty’s Buttermilk Rye Bread

Ingredients

• 1/2 cup buttermilk, warm (or milk kefir or sour milk)
• 1 cup water, warm
• 1 tablespoon sugar
• 1 1/2 teaspoon salt
• 1 tablespoon caraway seeds (organic caraway preferred)
• 2 tablespoons butter, melted
• 2 1/2 teaspoons active dry yeast (one envelope) or 2 teaspoons SAF-INSTANT yeast
• 2 cups white bread flour
• 1 1/2 cups rye flour

Directions

If using a bread machine, load ingredients in order listed and choose a setting that bakes in around 3 hours and 25 minutes.

If mixing by hand or in a mixer, blend milk, water, sugar, salt, caraway seeds, butter and yeast. You may substitute milk kefir or sour milk or buttermilk powder and additional water for the buttermilk if needed. I usually use milk kefir because that’s what I have on hand. I purchased some Frontier organic caraway recently, and it really does make a difference in the flavor.

Mix until yeast and sugar are dissolved. Add flour cup by cup until a slightly sticky dough forms. Knead for six to eight minutes. Cover and let rise for 20 minutes. Punch down down dough. Let rise again until about double in size. Form into one larger loaf (9×5 bread pan) or two smaller (8×4 breadpan) and place into greased bread pan. (Stoneware pans are great if you have them available.) Place in a warm location, cover with a flour sack towel/lint free kitchen towel and let rise until double. Bake at 350 degrees F for 25-30 minutes, until lightly browned.

Most of the time I double the recipe and make three medium loaves. The buttermilk keeps this recipe moist, never dry, and it makes a great sandwich bread. I love a good Reuben!

Betty's Buttermilk Rye Bread 2016-02-18 18:22:15 Betty's Buttermilk Rye Bread - Easy rye bread recipe for the bread machine or mixing by hand. Great texture and real rye bread flavor. Write a review Save Recipe Print 1898 calories 341 g 71 g 34 g 60 g 17 g 853 g 3693 g 22 g 1 g 12 g Nutrition Facts Serving Size 853g Amount Per Serving Calories 1898 Calories from Fat 296 % Daily Value * Total Fat 34g 52% Saturated Fat 17g 86% Trans Fat 1g Polyunsaturated Fat 4g Monounsaturated Fat 8g Cholesterol 71mg 24% Sodium 3693mg 154% Total Carbohydrates 341g 114% Dietary Fiber 30g 119% Sugars 22g Protein 60g Vitamin A16%Vitamin C5% Calcium32%Iron97% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. 1/2 cup buttermilk, warm (or milk kefir or sour milk)
2. 1 cup water, warm
3. 1 tablespoon sugar
4. 1 1/2 teaspoon salt
5. 1 tablespoon caraway seeds
6. 2 tablespoons butter, melted
7. 2 1/2 teaspoons active dry yeast (one envelope) or 2 teaspoons SAF-INSTANT yeast
8. 2 cups white bread flour
9. 1 1/2 cups rye flour

Instructions

1. If using a bread machine, load ingredients in order listed and choose a setting that bakes in around 3 hours and 25 minutes.
2. If mixing by hand or in a mixer, blend milk, water, sugar, salt, caraway seeds, butter and yeast. You may substitute milk kefir or sour milk or buttermilk powder and additional water for the buttermilk if needed. I usually use milk kefir because that’s what I have on hand.
3. Mix until yeast and sugar are dissolved. Add flour cup by cup until a slightly sticky dough forms. Knead for six to eight minutes. Cover and let rise for 20 minutes. Punch down down dough. Let rise again until about double in size.
4. Form into one larger loaf (9×5 bread pan) or two smaller (8×4 breadpan) and place into greased bread pan.
5. Place in a warm location, cover with a flour sack towel/lint free kitchen towel and let rise until double.
6. Bake at 350 degrees F for 25-30 minutes, until lightly browned.

Notes

1. Most of the time I double the recipe and make three medium loaves. The buttermilk keeps this recipe moist, never dry, and it makes a great sandwich bread.

beta calories 1898 fat 34g protein 60g carbs 341g more Common Sense Homesteading http://ift.tt/1zQyHsW You may also enjoy the post “Never Buy Bread Again – 12 Homemade Bread Recipes“.
Originally posted 2013, updated 2016.
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